If you love simple yet bursting-with-flavor meals, you are in for a treat with this Grilled Santa Fe Chicken Foil Packets Recipe. It’s a brilliantly easy way to enjoy juicy, perfectly seasoned chicken paired with vibrant veggies and melting cheese, all cooked right on the grill in foil packets. The convenience of cooking everything together while locking in those smoky, spicy Santa Fe flavors makes this dish a fast favorite for weeknight dinners or weekend cookouts. Trust me, once you try these foil packets, you’ll wonder why you haven’t made them sooner!
Ingredients You’ll Need
The magic of this Grilled Santa Fe Chicken Foil Packets Recipe lies in its straightforward ingredient list. Each component is essential, layering flavors, adding texture, and making the meal colorful and fun. From the smoky chili powder to the creamy cheese, these basics come together beautifully without any fuss.
- Chicken breasts: Use skinless and boneless for easy cooking and juicy, tender results.
- Chili powder: This gives the dish its signature smoky and mildly spicy flavor, perfect for Santa Fe style.
- Salt and black pepper: Essential for seasoning and enhancing all the flavors.
- Black beans: Drained and rinsed, they add protein, fiber, and a creamy texture.
- Corn: Fresh or frozen, corn brings sweetness and a wonderful crunch to the packets.
- Bell pepper: Any color works; diced for a pop of color and freshness.
- Salsa: Adds moisture and a vibrant, tangy kick to balance the spices.
- Shredded Monterey Jack cheese (or Mexican blend): Melts perfectly over the veggies and chicken for cheesy goodness.
- Non-stick cooking spray: Prevents the foil from sticking to the chicken and veggies.
How to Make Grilled Santa Fe Chicken Foil Packets Recipe
Step 1: Get Your Grill Ready
Start by preheating your grill to about 350 degrees Fahrenheit, which is medium heat on most gas grills. This temperature is perfect to cook the chicken fully while allowing the flavors inside the foil packets to meld together beautifully without burning.
Step 2: Prepare the Foil and Chicken
Cut four large rectangles of heavy-duty foil—big enough to fold over the chicken and ingredients comfortably. Spray each rectangle with non-stick cooking spray to keep everything from sticking. Place one chicken breast on each foil piece as the base of your packet.
Step 3: Season the Chicken
In a small bowl, combine chili powder, salt, and black pepper—the signature spice mix for this recipe. Sprinkle this evenly on both sides of each chicken breast, ensuring every bite is filled with that zesty Santa Fe kick.
Step 4: Add the Veggies and Salsa
Top each chicken breast with a generous handful of black beans, corn, and diced bell pepper for color and texture. Then spoon the salsa over the top, which will keep the chicken moist and add a tangy, fresh flavor punch as it grills.
Step 5: Seal the Foil Packets
Fold the foil carefully in half over the chicken and toppings, then twist the edges tightly to create fully sealed packets. This step is crucial because it locks in the steam and flavors, effectively cooking everything evenly and keeping the ingredients tender and juicy.
Step 6: Grill the Packets
Place the foil packets on the grill and cook for 10 minutes. Flip them carefully and grill for an additional 10 minutes. Check that the chicken’s internal temperature has reached 165 degrees Fahrenheit to ensure it’s fully cooked and safe to eat.
Step 7: Rest and Serve
Once off the grill, let the foil packets rest on a baking sheet for about 5 minutes before opening. This allows the juices to redistribute so the chicken stays moist and flavorful. Then, carefully open each packet and get ready to enjoy!
How to Serve Grilled Santa Fe Chicken Foil Packets Recipe
Garnishes
Sprinkle chopped fresh cilantro or green onions over the open packets for a burst of color and freshness. A dollop of sour cream or guacamole on top can add creamy coolness to balance the spices. For a little extra zing, a squeeze of fresh lime juice brightens every bite.
Side Dishes
This dish pairs wonderfully with a light side salad or some fluffy Mexican rice to soak up the delicious juices from the foil packets. Grilled tortillas or warm corn chips can also complement the meal, allowing you to scoop up any remaining salsa and cheese.
Creative Ways to Present
For a festive touch, serve the foil packets right in the foil on colorful dinner plates. You can also open the packets on individual wooden boards for an elegant rustic look. If you prefer, slice the chicken and serve over a bed of cilantro-lime rice with the veggies scattered on top.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Grilled Santa Fe Chicken Foil Packets Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken and vegetables together to maintain that perfect flavor combo.
Freezing
You can freeze the cooked foil packet contents by removing the chicken and veggies from the foil and placing them in a freezer-safe container or bag. This keeps well for up to 2 months, making it a great make-ahead option for busy nights.
Reheating
To reheat, warm the leftovers in a microwave or in a covered skillet over low heat until heated through, adding a splash of water or salsa if needed to keep the chicken moist. Reheating in the foil on a grill or in the oven wrapped in foil also works wonderfully.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great here and can even offer juicier, more flavorful results. Just adjust the grilling time slightly if your thighs are thicker.
What if I don’t have a grill?
You can easily make this recipe in the oven by baking the foil packets at 375 degrees Fahrenheit for about 25-30 minutes, until the chicken is cooked through and veggies are tender.
Can I add other vegetables?
Definitely. Feel free to experiment with diced zucchini, sliced mushrooms, or even chopped onions to customize your packets to your liking.
How spicy is this dish?
The chili powder provides a mild to moderate heat, but you can always adjust by adding more chili powder or including a pinch of cayenne pepper if you prefer it spicier.
Can I prepare the packets ahead of time?
Yes, you can assemble the foil packets a few hours ahead and keep them refrigerated until ready to grill. Just make sure to bring the packets to room temperature before placing them on the grill for even cooking.
Final Thoughts
This Grilled Santa Fe Chicken Foil Packets Recipe is truly a winner for anyone craving a quick, flavorful, and visually appealing meal. It’s easy to make, packs a punch with every bite, and makes cleanup incredibly simple. Whether you’re feeding family or hosting friends, these foil packets will bring smiles and satisfied appetites around your table. Give it a try and watch it become a go-to recipe in your rotation!
Print
Grilled Santa Fe Chicken Foil Packets Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
Description
These Grilled Santa Fe Chicken Foil Packets are a flavorful and easy-to-make meal perfect for outdoor grilling. Juicy chicken breasts are seasoned with chili powder, salt, and pepper, then topped with black beans, corn, bell peppers, and salsa, all sealed in foil packets for a delicious and mess-free grilling experience. Finished with melted Monterey Jack cheese, they make a satisfying dinner with minimal cleanup.
Ingredients
Chicken and Seasoning
- 4 chicken breasts (2–3 pounds total)
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Vegetables and Toppings
- 15 ounce can black beans, drained and rinsed
- 2 cups corn (fresh or frozen)
- 1 medium bell pepper (any color), seeded and diced
- 3/4 cup salsa
- 1/2 cup shredded Monterey Jack cheese (or Mexican blend)
- Non-stick cooking spray (for foil)
Instructions
- Preheat the Grill: Heat your grill to 350°F (medium heat on gas grills) to ensure it’s ready for cooking.
- Prepare Foil Packets: Cut four large rectangles of aluminum foil. Spray each piece with non-stick cooking spray to prevent sticking. Place one chicken breast in the center of each foil piece.
- Season Chicken: In a small bowl, mix together chili powder, salt, and black pepper. Sprinkle this seasoning blend evenly over both sides of each chicken breast for a spicy, savory flavor.
- Add Vegetables and Salsa: Top each seasoned chicken breast with a generous amount of black beans, corn, and diced bell pepper. Spoon salsa over the top to add moisture and zest.
- Seal Foil Packets: Fold the foil in half over the chicken and vegetable toppings, then tightly twist the edges to completely seal each packet, locking in juices and flavors.
- Grill the Packets: Place the foil packets on the grill and cook over medium heat for 10 minutes. Flip the packets carefully and grill an additional 10 minutes until the chicken’s internal temperature reaches 165°F, ensuring it’s fully cooked and safe to eat.
- Rest and Serve: Remove the packets from the grill and let them rest on a baking sheet for 5 minutes. Carefully open the foil packets, sprinkle shredded Monterey Jack cheese over the hot contents so it melts, and serve immediately.
Notes
- You can customize the vegetables with your favorites, such as diced onions or jalapeños for extra heat.
- If you don’t have a grill, you can bake the foil packets in a preheated oven at 350°F for 25-30 minutes.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F for safety.
- Use fresh or frozen corn depending on what you have available; if frozen, there’s no need to thaw before adding.
- Leftover foil packet contents can be stored in the refrigerator for up to 3 days.
- To make this dish spicier, add cayenne pepper or use a spicy salsa variety.
